Skip to content
LoginRegister
WhatToEat.Today
Recipes

All recipes

Vegetarian, or something you can't eat? Set your diet once and we'll hide recipes that don't fit.

581 recipes

Pajagua mascadaBeef and cassava patties

Pajagua mascada is a Paraguayan street-food classic that appears on every table for the San Juan festival on 24 June, when bonfires burn and the night is full of games and traditional food. Minced beef is mixed with mashed cassava, onion, garlic and a little egg and flour, shaped into flat patties and fried until crisp. The name comes from Guaraní and refers to the 'chewing' of old Paraguayan cooks, who made it from leftover meat. Chef's tip: dry the boiled cassava well and remove its woody core, which keeps the patties light and crunchy.

60 minParaguayanMeat
by KrazyBadal 0 views

Dowina (Kurdish yogurt soup)

Dowina, called ash-e doogh in Persian, is warming spring food in Kurdish homes around Newroz, when yogurt is plentiful and the first herbs are cut from the garden. Rice and chickpeas simmer in a tangy, lightly thickened yogurt broth, finished with fresh dill, coriander and a sizzle of dried mint in oil. It is eaten warm, never boiling hot, with flatbread. The common mistake is to heat the yogurt too fast without stirring, which makes it split into grainy curds. Chef's tip: whisk an egg yolk and a spoonful of rice flour into the yogurt before it goes on the heat; it holds the soup smooth all the way to the simmer.

75 minMiddle EasternSoupsGluten free
by KrazyBadal 0 views

Chipa so'oCheese bread with spiced beef

In Paraguay, families bake chipa in the clay tatakua ovens on Holy Wednesday so there is food for Thursday and Good Friday, when cooking stops. Chipa so'o ('chipa with meat') is a cassava-starch and cheese bread wrapped around a little filling of minced beef cooked with onion and egg, then baked until crisp outside and chewy within. It is naturally gluten free. Chef's tip: knead the dough until it no longer cracks at the edges when pressed; dry dough splits around the filling.

90 minParaguayanBreads & ParathasGluten free
by KrazyBadal 0 views

OsterfladenSemolina and almond Easter tart

Osterfladen is the Easter tart of Basel and northern Switzerland, baked on Holy Saturday and eaten on Easter Sunday. A shortcrust case holds a creamy filling of semolina (or rice) cooked in milk, folded with ground almonds, raisins, lemon zest and whipped egg white, which bakes into a light, sliceable custard under a dusting of icing sugar. Some bakers soak the raisins in kirsch; here they are soaked in warm water, so it is alcohol-free. Chef's tip: fold the egg whites in gently and last, as they are what makes the filling light.

90 minSwissBaking
by KrazyBadal 0 views

ZigerkrapfenSweet cheese and nut pastries

In the Glarus valleys, Fasnacht means Zigerkrapfen: half-moon pastry pockets filled with sweetened Ziger, a soft fresh whey cheese, mixed with ground hazelnuts, raisins, cinnamon and pear, then fried or baked. Ziger itself is set with acid rather than rennet, but if you use ricotta check the label, and choose one marked vegetarian if needed. The common mistake is a wet filling, which bursts the seams; drain the cheese well. Chef's tip: brush the edges with egg white before folding and press with a fork, so they stay sealed in the hot oil.

65 minSwissDesserts
by KrazyBadal 0 views

KaguyjyWhite corn pudding

On the night of 23–24 June, Paraguayans celebrate San Juan with bonfires, games like walking over hot coals and the 'paso de fuego', and a table of traditional foods, and kaguyjy (also mazamorra) is one of them. It is a soft, creamy pudding of cracked white corn (locro) simmered slowly in water and then milk with sugar or honey, sometimes with orange peel. It is eaten warm or cold. It is gluten free. Chef's tip: soak the corn overnight and cook it until each kernel is tender before adding the milk, or it never turns creamy.

130 minParaguayanDessertsGluten free
by KrazyBadal 0 views

FastenwäheCaraway pretzel bread

Basel bakeries sell Fastenwähe only from the start of the new year until Easter, and through Fasnacht people buy them warm by the bagful. The flat, chewy yeast bread is shaped like a squashed pretzel with four slits, glazed with egg and scattered with caraway seeds, and is eaten plain or with cheese and Mehlsuppe. The common mistake is cutting the slits too short, so they close up as the dough rises. Chef's tip: a little lard or butter in the dough gives the soft bite of the bakery ones.

50 minSwissBreads & Parathas
by KrazyBadal 0 views

OsterpinzeEaster anise brioche

Osterpinze is the Easter bread of Styria, Carinthia and the area around Trieste, a soft, golden brioche dome with three deep cuts on top for the Holy Trinity, so that it opens into a crown as it bakes. The dough is rich with egg yolks and butter and flavoured with anise and lemon; old recipes add a splash of white wine, left out here. It is blessed in the Easter basket on Holy Saturday and eaten on Easter morning with ham, horseradish and eggs, or with butter and jam. Chef's tip: make the three cuts with scissors just before baking, deep enough to reach halfway down, so the crown opens wide.

75 minAustrianBaking
by KrazyBadal 0 views

KalanehWild leek stuffed flatbread

In Kurdistan and Kermanshah, Newroz arrives with the first spring greens on the hillsides, and families gather wild leeks to fold into kalaneh, thin griddle breads cooked over a fire or a hot pan and soaked in melted butter. The dough is plain and soft, rolled very thin around a pile of chopped leek or chives with a little salt and pepper, so the greens steam inside as the bread blisters. Eat it hot, torn into strips, with yogurt and tea at a Newroz picnic. The common mistake is wet greens, which turn the dough soggy and make it tear; dry them well after washing. Chef's tip: brush the butter on the moment the bread leaves the pan so it soaks right in.

65 minMiddle EasternBreads & Parathas
by KrazyBadal 0 views

KäsewäheCheese tart

At four in the morning on Basel's Morgestraich, when the lanterns go out and Fasnacht begins, the restaurants fill with drummers and pipers eating Mehlsuppe and slices of hot Käsewähe. The tart is a thin buttery pastry base filled with grated Gruyère or Emmentaler set in a nutmeg-scented custard of egg and milk, baked until puffed and golden. Traditional Swiss hard cheeses are made with animal rennet; use a vegetarian Alpine-style hard cheese if you need to. The common mistake is a soggy base, so bake the pastry blind first. Chef's tip: toss the grated cheese with a spoon of flour, which stops it sinking into a rubbery layer.

70 minSwissBaking
by KrazyBadal 0 views

MässmoggeHazelnut-filled striped sweets

Every autumn the Basler Herbstmesse, Switzerland's oldest fair, fills the old town with rides and stalls, and the smell of boiling sugar from the stands selling Mässmogge, glossy striped sweets in bright colours with a soft chocolate-hazelnut centre. They are made by pulling hot sugar until it turns satiny, wrapping it round a rope of filling and snipping it into little pillows. It takes practice and a sugar thermometer, and adults should do all the hot work; children can help once the sweets are cool. Chef's tip: work on an oiled silicone mat near a low oven, so the sugar stays pliable for longer.

75 minSwissDessertsGluten free
by KrazyBadal 0 views

Schinkli im BrotteigHam baked in bread crust

Schinkli im Brotteig, a small smoked pork ham baked inside a bread crust, is a much-loved Christmas Eve dish in German-speaking Switzerland because it can be prepared ahead and goes into the oven while the family opens presents. The dough seals in the ham's juices and soaks them up as it bakes, and the ham is sliced with the crust and served with potato salad, mustard and pickles. Buy a ready-cooked smoked ham (Schüfeli or Schinkli) of about 1 kg. Chef's tip: dry the ham well before wrapping it, or the dough turns soggy inside.

120 minSwissMeat
by KrazyBadal 0 views

AllerheiligenstriezelBraided sweet loaf

In Bavaria and Austria, godparents give their godchildren an Allerheiligenstriezel on All Saints' Day, 1 November: a large braided loaf of sweet yeast dough, brushed with egg and scattered with almonds or pearl sugar. The braid is said to recall the old custom of cutting a plait of hair in mourning, and the size of the loaf once showed how generous the godparent was. It is lightly sweet, with lemon and vanilla, and is eaten sliced with butter or jam. Some recipes add rum-soaked raisins; these are soaked in warm water instead. Chef's tip: braid four strands for an impressive, high loaf.

85 minAustrianBaking
by KrazyBadal 0 views

Lengua a la vinagretaBeef tongue with vinaigrette

Argentina's Nochebuena is a hot summer night, so the table is full of cold dishes, and lengua a la vinagreta is one of the classics: beef tongue simmered until tender, peeled, sliced and covered with a sharp vinaigrette of parsley, garlic, red pepper, onion and chopped hard-boiled egg. It is made a day ahead and served chilled with vitel toné and Russian salad. Chef's tip: peel the tongue while it is still hot, as the skin comes away easily then and clings once it cools.

210 minArgentinianMeatGluten free
by KrazyBadal 0 views

Fasnachts-SchenkeliFried lemon dough fingers

Schenkeli ('little thighs') are fried for Fasnacht, the Carnival weeks that lead up to Lent in Switzerland, when bakeries in Basel, Lucerne and Zurich sell them by the bagful beside Fasnachtschüechli. The dough is rich with butter, eggs and lemon zest, rolled into finger-length logs and fried until they have a crisp, cracked golden shell and a soft, cakey middle. Some recipes add a splash of kirsch to the dough; this one doesn't. Chef's tip: fry them at a moderate temperature, as they need time to cook through and the signature cracks form only if they aren't browned too fast.

60 minSwissBaking
by KrazyBadal 0 views

Krathong thong (crispy golden cups with chicken)

Krathong thong, "golden baskets", are named after the little floating krathong set on the rivers at Loy Krathong in Central Thailand, and their golden colour makes them a party bite for wishing wealth at festivals and New Year gatherings. A thin rice-flour batter is fried on a hot flower-shaped mould into crisp, delicate cups that shatter at the first bite. The filling is minced chicken cooked with sweetcorn, carrot, garlic and a little sugar, so it is gently sweet and savoury, which children love. Serve them as a starter with a sweet chilli dip, filling the cups just before serving so they stay crisp. Chef's tip: the cups keep for a week in an airtight tin, so fry them a day ahead and only cook the filling on the day.

60 minThaiSnacks & Starters
by KrazyBadal 0 views

Khao niao daeng (Thai red sticky rice)

Khao niao daeng, "red sticky rice", is made in Central Thailand in the days before Songkran and carried to the temple as an offering, its sticky grains a wish that family ties hold fast through the year. The rice is steamed first, then folded into a long-reduced coconut and palm sugar caramel until it turns a glossy red-brown and every grain is sweet, chewy and fragrant. Pressed into a tray, it slices neatly and keeps for a few days, so it is a good make-ahead sweet for a crowd. Serve squares with a sprinkle of toasted sesame and a cup of tea. Chef's tip: reduce the caramel until it is thick and bubbling slowly before the rice goes in, or the rice turns mushy instead of chewy.

90 minThaiDessertsVeganGluten free
by KrazyBadal 0 views

Quinotos en almíbar (Argentine kumquats in syrup)

In Buenos Aires and the river provinces of the Litoral, kumquat trees ripen in the middle of winter, between June and August, and the fruit goes straight into jars of syrup. Grandmothers' pantries held quinotos for the whole year, brought out for birthdays and long Sunday lunches. Each little fruit turns glossy orange and translucent, with a soft, bittersweet skin and a sharp, juicy centre. Spoon them over vanilla ice cream, serve them with a slice of fresh cheese in the style of postre vigilante, or eat them straight from the jar. Many bar menus offer them steeped in spirits; this version keeps only the syrup. Naturally egg-free, the quinotos rely on sugar syrup to preserve them, while pectin from the peel gives the syrup a light, jammy body. Chef's tip: blanch the fruit three times from cold water; the common mistake is skipping this, which leaves the skins tough and bitter.

120 minArgentinianDessertsVeganGluten free
by KrazyBadal 0 views

Turrón de maníPeanut nougat

On an Argentine Christmas Eve, after midnight toasts, the 'mesa dulce' appears with pan dulce, garrapiñadas and turrón de maní: a chewy white nougat of honey, sugar, whipped egg white and roasted peanuts, often set between two sheets of rice paper. Families make it in the days before Nochebuena. The egg white is cooked by the hot syrup. It is gluten free if you use gluten-free wafer paper or none. Chef's tip: work fast once the syrup is in, as the nougat stiffens as it cools and gets hard to spread.

60 minArgentinianDessertsGluten free
by KrazyBadal 0 views

Kluay tak (Thai dried bananas, oven method)

In Bang Krathum, a district of Phitsanulok in lower northern Thailand, small nam wa bananas are peeled and laid out under the sun in glass-roofed drying boxes for several days, then pressed flat to make kluay tak. The district is famous for them, and bags are bought as a gift on the road home and nibbled with tea or coffee in the afternoon. They are dense and chewy like a soft toffee, dark amber, with a deep caramel and honey flavour that comes only from the fruit. As sun-drying takes days and needs steady heat, this version uses a very low oven overnight, then a rest in a jar so the moisture evens out. They are naturally egg-free and need nothing to bind them: the banana's own sugars concentrate and hold it together. Chef's tip: keep the oven low and prop the door open with a wooden spoon; the common mistake is a hot oven, which cooks and blackens the outside while the centre stays wet.

1340 minThaiDessertsVeganGluten free
by KrazyBadal 0 views

Khao chae (jasmine-scented chilled rice)

Khao chae came to Central Thailand with the Mon people and became the classic Songkran lunch for the hottest days of April: rice served in iced, flower-scented water to cool the body and honour the New Year with something cool and fresh. The rice sits in its fragrant water, surrounded by little savoury bites eaten in turn: fried shrimp-paste balls (luk kapi), battered stuffed shallots and moo foi, sweet shredded pork fried until it is dry and caramelised. Each mouthful is a bite of salty-sweet side followed by a spoon of cold, clean rice. Scent the water with food-safe, unsprayed jasmine flowers or a few drops of food-grade jasmine extract, never florist's flowers. Chef's tip: rinse the cooked rice to wash off its starch so the water stays clear and the grains stay firm.

240 minThaiRice & Grains
by KrazyBadal 0 views

Kalamae (Thai coconut caramel sticky rice sweet)

Kalamae is the Songkran sweet of Central Thailand: in villages, neighbours take turns at a huge wok for hours, and the finished trays go to monks and elders at the New Year, the long shared stirring standing for a community pulling together and the sweetness for a sweet year ahead. Glutinous rice flour, coconut milk and palm sugar slowly turn from milky beige to a deep mahogany paste that is chewy, a little smoky and rich with coconut. Cut it into small squares and serve with jasmine tea, or wrap the pieces in banana leaf to give away. A home batch takes about two and a half hours at the stove, so put on some music and keep a wooden spoon moving. Chef's tip: use the widest heavy pan you own; more surface means faster thickening and less risk of scorching.

180 minThaiDessertsVeganGluten free
by KrazyBadal 0 views

SchlorzifladenDried pear tart

Schlorzifladen comes from the Toggenburg valley in the canton of St Gallen in eastern Switzerland, where dried pears (schlorzi) were a winter staple. The thin, crisp tart is filled with a thick, dark purée of cooked dried pears spiced with cinnamon, and baked for Christmas and village feast days. Some versions have a rice or cream layer on top; this is the simple pear one. Pear brandy is sometimes added, but this version uses lemon juice instead and is alcohol-free. Chef's tip: cook the pear purée until it is stiff enough to hold a spoon upright, or it soaks the pastry.

120 minSwissBaking
by KrazyBadal 0 views

ซาหริ่ม (Sarim, mung bean noodles in coconut syrup)

Sarim is an old dessert of central Thailand, served at temple fairs and in market dessert shops on sweltering afternoons: thin, slippery strands in pastel green, blue and white, floating in a pale coconut syrup over a mound of crushed ice. The strands are almost flavourless and very soft, so the syrup does the work; in Thailand it is scented with jasmine flowers or the smoke of a scented candle, and here with pandan and optional fresh jasmine. It is naturally egg-free: the strands are pure mung bean starch cooked with water into a clear, thick paste, which sets into a soft gel the moment it hits ice water. Pandan juice and butterfly pea flowers give the colours, so there is no need for dyes. Serve it straight away, as a light end to a spicy meal. Chef's tip: cook the paste until it turns fully glossy and see-through; the common mistake is stopping while it is still milky, which gives strands that break and taste floury.

60 minThaiDessertsVeganGluten free
by KrazyBadal 0 views

Showing 24 of 581 recipes

Show more recipes

Page 1 of 25